Chicken Taco Soup: First attempt

Some of you may know I'm addicted to Pinterest right now.  I don't fully understand what all the website is for, but I love looking at all of the random pictures.  Some of the pictures have even given me great ideas!  For those of you who don't know what Pinterest is, click HERE.

I was scrolling along the other day and came upon a picture with these ingredients:

• Can of Rotel
• Can of corn
• Can of black beans (drained and rinsed)
• 2 frozen chicken breasts
• 8 oz cream cheese
• Packet of dry ranch dressing
• 1 tbspn cumin
• 1tspn onion powder
• 1 tspn chili powder

Cook 6-8 hours, shred chicken, enjoy!

That's all it said.  The picture looked amazing, and it seemed simple enough.  I memorized the ingredients and went to the store.  I remembered everything I needed except for the onion powder.  I got garlic powder instead.  BUT!  I happened to have onion salt, so I went ahead and added 1 tspn garlic powder and then added maybe half a tspn of onion salt.  Make sense?

Now, the picture didn't say anything about what to use for broth.  After I got home I realized I didn't have any chicken broth, cream of chicken soup, nothing.  So I improvised!  I used milk.  I don't know if that's what you're supposed to do for soups or not, but it worked.

I cut up my chicken into bite sizes and threw everything in my crockpot for about 3 hours and it was delish!  The whole family loved it and went back for seconds.  I can't wait to make it again so I can improve it!